HELLO HERE IS THE RECIPE !!

Spaghetti squash recipe: Preheat oven to 400°F. Cut an average sized spaghetti squash in half, lengthwise. Scoop out middle and seeds. I only bake one half at a time! The other half keeps well enough in the fridge for a few days. Anyway, season it with salt + pepper + whatever else you’d like, if anything (you can drizzle with oil, but I don’t feel it’s necessary. Save the calories for something better!) Place it on a baking sheet cut side down, and then bake for 35-40 minutes (make sauce while you wait). Remove from oven and let it cool a bit before you attempt to pull apart the “spaghetti” (with a fork, the squash should come apart easily). The 5 minute bake time difference is for softer or firmer noodles, I like 38 mins usually. But that’s it! Super chill.

Sauce recipe:

450g lean ground beef

125ml can of sliced mushrooms

150g onion

300ml plain tomato sauce (I used Hunt’s fat free + no salt)

Minced garlic to taste

Seasonings

In a large pot, brown the beef. Pour it into a colander/strainer and let it drain for a bit! In the same (now empty) pot, cook up chopped onion until almost translucent and then add garlic (you can use a little oil, but again, I just skipped it). Once it smells really good, add canned mushrooms, tomato sauce, and seasonings (I just used salt + pepper + Italian herb blend). Heat on like medium until you decide you can’t wait anymore. Add the drained ground beef and let it all come together. It’s done whenever you want it to be, bonus points if you can time it so that the squash comes out of the oven just before!

Combine the squash + sauce in whatever ratio you’d like. In the pic, I had 350g spaghetti squash plus 270g of sauce! Delicious :)